Pesto Veggie Farro Power Bowl

This recipes involves 2 of my favorite ingredients: pesto + goat cheese! I’ve always loved this flavor combination so I threw together a recipe that did just that! This recipe will give you a good dose of fiber from the vegetables and farro and it’s a great recipe to pack for lunch the following day. Also, who doesn’t love a recipe that can be prepared from start to finish in 30 minutes? Your taste buds will be happy and so will your belly.


Pesto Veggie Farro Power Bowl

Serves: 4-5 entree portions


  • 1 package of frozen tri-colored cauliflower or 1 head of cauliflower, chopped
  • 1 red pepper, chopped
  • 1 cup of edamame
  • 1 can of chickpeas, rinsed and drained
  • 1/2 cup of kalamata olives, sliced
  • 1/2 cup sundried tomatoes
  • 1 cup of cooked farro
  • 1/2 block of honey goat cheese (I found this at Trader Joe’s)
  • Balsamic reduction to drizzle on top
  • Pesto (I used Trader Joe’s) or homemade


  1. Saute all the veggies, edamame and chickpeas in olive oil. Then add the olives and sundried tomatoes
  2. Cook the farro according to package instructions and then add to the vegetable mixture
  3. Add 1/4 cup of pesto and mix until combined
  4. Plate on top of your favorite greens
  5. Drizzle with balsamic reduction and sprinkle with creamy goat cheese


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